Document Detail


Astringency of foods may not be directly related to salivary lubricity.
MedLine Citation:
PMID:  22901020     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATIONS: If astringency's mechanism can be elucidated, food producers will gain knowledge that will enable them to manufacture, alter, or treat the food in a way to retain its healthful attributes while minimizing the astringency. This knowledge will also benefit sensory scientists interested in the intensity perceptions of the sensations and will allow them to devise improved methods for the assessment of the attribute.
Authors:
Catherine A Lee; Zata M Vickers
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2012-08-17
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-09-10     Completed Date:  2013-01-31     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S302-6     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Alum Compounds / metabolism
Astringents / chemistry,  pharmacology*
Female
Humans
Male
Mouth / physiology*
Saliva / chemistry*
Taste*
Touch*
Chemical
Reg. No./Substance:
0/Alum Compounds; 0/Astringents; 10043-01-3/aluminum sulfate

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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